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Ingredients

  • INGREDIENTS FOR KUNG PAO FINISHING SAUCE:
  • 2 Tbsp. Tapioca Flour
  • 2 Tbsp. Water
  • 1 tsp. 5 Spice Powder
  • 1 Tbsp. Fish Sauce
  • 1 Tbsp. Molasses
  • INGREDIENTS FOR KUNG PAO CHICKEN AND COOKING LIQUID:
  • 1 Tbsp. Cooking Oil (we used Avocado)
  • 1 Tbsp. Grated Ginger
  • 3 cloves Garlic, chopped
  • 20 ounce Boneless, Skinless Chicken Thighs, chopped into large pieces
  • 3 Tbsp. Tamari or Soy Sauce
  • 1 Tbsp. Maple Syrup
  • 1 Tbsp. Rice Vinegar
  • 1/2 Cup dried, whole Szechuan Chilies
  • 1 Zucchini, sliced into halfmoons about 1/4 inch thick
  • 2 Cups Cooked Rice
  • INGREDIENTS FOR TOPPINGS:
  • 2 tsp. Toasted Sesame Oil
  • 1/2 Cup Peanuts
  • 2 Green Onions, thinly sliced
  • EQUIPMENT:
  • Large Sauté Pan or Wok

Directions

  1. In a small bowl, mix together the tapioca flour, water, 5 spice powder, fish sauce, and molasses. Set aside.
  2. Heat the cooking oil over high heat.
  3. Brown the chicken pieces.
  4. Add the ginger and saute for about 2 minutes.
  5. Add the garlic and saute for about 30 seconds.
  6. Stop the cooking process by add 1 Tbsp. rice wine vinegar, tamari, and maple syrup.
  7. Add the chilis and zucchini and saute for 1 minute.
  8. Stir in the finishing sauce and let it cook for about 2 minutes; or until slightly thickened. Add in the sesame oil.
  9. Remove from heat. Serve over cooked riced and top with peanuts and green onions.

Nutritional Facts

Calories
535 Cal
Fat
18g (3g Saturated Fat)
Carbohydrates
56g
Fiber
3g
Sugar
8g
Protein
37g